Gateau Basque with Strawberry Jam

With all the strawberries in season, I thought you’d like this dessert. It’s easy to make and a real winner.

Homemade Strawberry Jam

I cut the strawberries only in half to make a delicious chunky jam. Makes a wonderful filling for the Gateau Basque to follow.

Ingredients

2 pounds fresh strawberries, hulled

5 cups white sugar

2 tablespoons vinegar (I use champagne vinegar but apple cider vinegar works well

1 pinch salt

Directions

In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (use a candy thermometer)

Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken. If you’re using the jam right away, just refrigerate.

Gâteau Basque

2 cups all purpose flour

1 cup unsalted butter, cut into small pieces (50 or so)

1 cup sugar

1 egg

3 egg yolks

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

1 jar strawberry jam

In a food processor (or just use your finger tips), blend together the flour, butter, sugar, egg, 2 of the egg yolks, vanilla, baking powder and salt just until dough starts forming and pulling away from the sides of the bowl.

Dump the dough onto a well floured surface and finish blending with your finger tips.

Divide the dough into 1/3 and 2/3 parts, wrap in plastic, and place in the refrigerator to chill at least 30 minutes.

Lightly butter a 9 inch cake pan. Use your finger tips to fit the larger portion of dough evenly into the bottom and slightly up the sides of the pan. Fill with the jam. On a floured surface, roll the other part of the dough into a 9 inch or so circle. Place this on top and pinch the edges closed. If it breaks a bit with handling, don’t worry, just pinch and smooth it together. Make a pattern with the tines of a fork on the top of the cake if you wish.

Mix the remaining egg yolk with 1 tablespoon of water and brush the top of the cake with this.

Bake in a 350°F oven for 1/2 hour. Remove from oven and allow to cool. Remove from the pan and allow to completely cool before wrapping in plastic wrap (be careful not to break the cake while wrapping – it is crumbly). Allow to sit at room temperature at least one day before enjoying.